This is very addictive! It's the cake and butter topping I think. I used a 30 oz can of pumpkin pie filling because I didn't have all the spices so I just didn't add any spices or salt. I used a cup of sugar but probably could have used even less. I used better than butter baking sticks. I also took the advice of some reviews and didn't put the entire cake mix on top because it is sweet enough without it all. I put some fat free whip topping on the side and I tried it right out of the oven and after it's been in the fridge and I prefer it cold but still good warm.

Reviewed On: Oct. 23, 2009

I did use a mixer to blend the eggs up as some other reviews suggested. I also used wax paper but they still stuck to the wax paper so they didn't have bottoms. They also turned out pretty flat, except for maybe one of them was puffed up. I added some basil, black pepper, and some garlic powder to the mix but I forgot to add the parm cheese!!! So I sprinkled some on top before putting in the oven. That may have been the problem. My husband thought they tasted good though. I had some ranch dressing to dip them in.

Reviewed On: Feb. 10, 2009

This bread is really tasty and very moist! I need to stop eating it!! My husband who was afraid to try it because he doesn't like pumpkin thought it was delicious. I made some changes according to other reviews: 1 c. brown sugar, 1 1/2 c. white sugar, teaspoon vanilla, 2/3 c. each dark and golden raisens, 1/2 c. oil/ 1/2 c. apple sauce, extra 1/2 tsp. ginger and added some diced walnuts to the top of my muffins(made 8) because I forgot to mix them in the bundt cake pan.

Reviewed On: Nov. 11, 2008